July Recipe a Week Challenge: Week 4

 

A celebration calls for a special dessert. And when I realised we were having the lunch for my grandpa I just knew that this Chocolate Truffle Tart would be ideal. I would also have a few people to help us eat it which is always a bonus.

 

I must admit that I was a little nervous for this week's July Recipe a Week Challenge. I am not a great baker. I do bake occassionally when required but I get bored with the precision of it. I don't do so well on exact measurements. And this tart was no exception. I estimated cups and grams.

 

I think I got lucky!

 

While MrB was man down with an ear infection, I took on my challenge.

It was really easy to make and definitely "reluctant hostess" friendly. I did have a panic attack when the tart was still wobbly after being in the fridge for an hour.

Luckily I could leave this until the next day and cross my fingers. The back up plan was ice cream with the wobbly mess swirled through it. This would teach me to follow a frikkin recipe

 

My stress was for nothing!

The next afternoon out came this lovely firm chocolate deliciousness. It was very richy but oh so tasty and a big hit with the guests.

 

 

Chocolate Truffle Tart

Serves 8 - 12 depending on your chocolate craving

Crust:

350g (2 packets - 1 for tasting) Oreo biscuits

50g butter, melted

Filling

375ml cream (I used Orley Whip - dairy free cream substitute as MrB is lactose intolerant)

300g dark chocolate (chopped) or 200g dark chocolate and 100g milk chocolate

5ml vanilla extract

2 eggs

 

Glaze:

100g dark chocolate

30ml cream

30ml honey

30ml boiling water

Pre-heat the oven to 180 degrees and grease one large tart dish (I did forget to grease it and it was ok).

To make the crust, crush the oreo biscuits in a food processor (I used my hand blender) until they are very fine (and try not to cry as the biscuits become crumbs).

Add the melted butter and blend until the crumbs resemble damp sand. I try to pat a a bit together and if it's firm and sticks then I think it's done. Otherwise I add more butter.

Press the crumbs into the dish to form the crust.

Place in the oven and bake for 10 minutes

Remove from the oven and allow to cool slightly.

To make the filling, bring the cream to a simmer in a saucepan. You're supposed to pour the cream over the chocolate but I wasn't keen on more dishes to I added the chocolate to the cream and removed it from the heat. Allow to sit for a few minutes and then stor until the chocolate is completely melted.

Add the vanilla extract and stir

Beat the eggs and add in. Mix well

Pour the filling into the tart case (Alida recommends pouring it through a sieve - it makes sense and luckily MrB helped). Place the tart in the oven and allow to bake for 7 - 10 minutes. The edges will be firm but the centre will still be wobbly - do not panic as this will set as it cool.

Remove from the oven and allow to cool

To make the glaze, heat the chocolate and cream together and stir until the chocolate is melted.

Add the honey and the boiling water and stir until combined.

Pour the glaze over the tarts ensuring it is evenly coated

Place the tart in the fridge for an hour or more before serving (I left it overnight).

Serve with fresh berries